How to make
Start by making the filling for this delicious and festive puff pastry roll:
Cut the slices of whole wheat bread into cubes or tear them. Toast them, until they become crispy and drizzle with 5 tablespoons of extra virgin olive oil. Set them aside to absorb the olive oil.
Peel the potatoes and carrots, cut them into cubes (carrots can also be cut into cirlces) and bake with a little fat in a baking pan covered with baking paper. You can also boil the vegetables and then cut them.
Wash and chop the spring onion, dock and kale and stew them, until they soften with a little salt and 2-3 spoons of olive oil.
After about 7-8 minutes, remove them from heat and transfer them into a colander. Allow them to cool and strain them well from the liquid they have released during stewing.
Once the greens and onions are ready, add them to the other vegetables. Add the bread, pine nuts, chopped parsley, salt and black pepper. If desired, you can add boiled chestnuts to the filling, but then you must reduce the amount of potatoes.
Now comes the time for the other part of the filling:
For it, grind the finely peeled peels of 1 small lemon (only the yellow part) along with the cleaned mushrooms, butter and garlic in a blender. They should not be grinded into a mushy mixture, but in very small pieces. Stew this mixture for about 5 to 7 minutes, then strain and mix with a little salt and lemon juice.
To assemble this Wellington Roll, do the following:
Roll out a rectangular puff pastry sheet measuring 12x16″ (30x40 cm) with a 0.2″ (5 mm) thickness. You can cut a strip at one end to serve as a decoration.
Spread out the mushroom paste, by leaving 0.16″ (4 cm) from all ends. In the middle, in a long strip, add the filling, by pressing it, so that it stays in a pile.
Wrap with the dough, sealing the edges nicely and decorate with the cut strip, which also serves to hide any defect, if the thin dough has torn in places.
Spread with egg beaten with a little salt and bake at 360°F (180°C) in a preheated oven for about 40 minutes, or until a golden brown color is obtained.
Serve the Wellington Spring Roll while it's warm.
Enjoy your meal!
